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CATEGORY CUISINE TAG YIELD
Dairy, Meats 100 Servings

INGREDIENTS

6 3/4 qt WATER
4 1/4 qt WATER, COLD
1 9/16 lb MILK, DRY NON-FAT L HEAT
15 2/3 lb SOUP CHICKEN NOODLE
3/4 t NUTMEG GROUND

INSTRUCTIONS

15 2/3 lb 
COMBINE THE TWO SOUPS; MIX WELL. RECONSTITUTE MILK; STIR INTO COMBINE
SOUPS. ADD COLD WATER AND NUTMEG; BLEND WELL. HEAT TO SERVING
TEMPERATURE.  Recipe Number: P02200  SERVING SIZE: 1 CUP  From the
<Army Master Recipe Index File> (actually used today!).  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 2.1mg
Sodium: 171.8mg
Potassium: <1mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g


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